spicy chicken and egg biriyani

spicy chicken and egg biriyani

5 Ramadan Special Recipes

5 Ramadan Special Recipes

I wish you all a Ramadan Mubarakonce . May the best blessings of Lord Allah fill your life with happiness and prosperity. I have put together some of the most famous  5 Ramadan Special Recipes for you for this Ramadan.

I hope you try out this  5 Ramadan Special Recipes and enjoy time your time with your family.

1. Potato Pakora 

 1

Ingredients

  • Potato -400 gms
  • Oil for frying
  • Gram flour – 100 gms
  • Chilly powder – 1 Tbsp
  • Turmeric powder – 1 Tsp
  • Baking soda – one pinch
  • Water -50 ml
  • Cilantro – 1Tbsp
  • Salt to taste

Directions

  1. Peel and cut the potatoes lengthwise as shown in picture.
  2. Next step is to make a batter.
  3. Take gram flour in a bowl, add chilly powder, turmeric powder and salt. Mix well.
  4. Add water into the gram flour little at a time whisking continuously to make sure there are no lumps formed.
  5. Add salt, chopped cilantro and a pinch of baking soda and set aside for 5 minutes.
  6. Add the cut potatoes into the batter and mix well.
  7. Heat oil in a frying pan.
  8. Once the oil is hot, spoon out the potatoes into the hot oil using a spoon.
  9. When the first side is cooked, flip over and cook the other side as well.
  10. Serve hot with chutney of your choice.

2.Spicy Chicken Biriyani Recipe

spicy chicken and egg biriyani

spicy chicken and egg biriyani

Ingredients

  • Chicken- 5oogms, cleaned
  • Egg – 8 each
  • Biriyani / basmati rice- 400 gms
  • Hot water – 400 ml
  • Oil- 100 ml
  • Turmeric powder – 1 Tbsp
  • Chilly powder -1 Tbsp
  • Garam masala – 1 Tbsp
  • Gingergarlic paste- 1 Tbsp
  • Lemon juice – 1 Tbsp
  • Onion – 2 medium, sliced
  • Tomato -2 medium, sliced
  • Green chilly- 4each
  • Cloves – 4 pcs
  • Cardamom – 2 pcs
  • Star anise – 2 pcs
  • Mace -1 each
  • Cinnamon stick -1 each
  • Whole black pepper- 1/2  Tsp
  • Black pepper crushed to taste
  • Salt to taste
  • Coriander leaves – 1 Tbsp, chopped.
  • Mint leaves – 1 Tbsp, chopped
  • Ghee- 2 Tbsp, melted

Directions

  1. Marinate the chicken with oil, turmeric, chilly powder, garam masala, salt, crushed black pepper, gingergarlic paste and lemon juice and then leave it aside for 30 minutes.
  2. Wash the biriyani rice, soak for 10 minutes and drain. Keep aside.
  3. Hard boil the eggs, peel, score(cut shallow gashes). Keep aside.
  4. To cook the chicken- heat oil in a shallow frying pan and add whole spices (reserve half for the rice).
  5. Add the onions and shallow fry until they begin to turn golden brown in color.
  6. Sprinkle powdered spices and cook until the flavor is apparent.
  7. Stir in sliced tomatoes and cook until mushy.
  8. Add marinated chicken pieces slowly into it and cook until the meat is tender.
  9. Remove and keep aside.
  10. To cook the rice- in medium sized thick bottomed pan, heat oil and add the whole spices such as black pepper, cardamom, cloves and star anise.
  11. Add carrots and green beans and cook.
  12. Add rice, stir-fry until crispy.
  13. When the rice is crispy, add hot boiling water and salt. Mix well.
  14. Bring it to boil and continue to cook on a simmering fire.
  15. When the rice is cooked, remove from the fire, make the rice flaky by using back side of the spoon.
  16. To assemble the biriyani–in a vessel, spread rice at the bottom, arrange the chicken with gravy on top.
  17. Add the second layer of rice, sprinkle chopped coriander and mint leaves on top.
  18. Reheat the biriyani on a stove top for 15 minutes on low flame.
  19. Make sure the lid is air tight to maintain or enhance the flavors.
  20. Remove from the fire, sprinkle melted ghee and gently mix in.
  21. Serve hot with pappadam, pickle and raita.

 

3. Ari Pathiri Recipe

oratti/pathiri

oratti/pathiri

Ingredients

  • Rice flour – 250 gms
  • Water 150 ml
  • Grated coconut – 100 gms
  • Cumin seeds – 1 Tsp
  • Salt to taste
  • Oil for gridling.

Directions

  1. Boil the water in a sauce pan and set aside.
  2. Take rice flour in a clean bowl, add water little by little and mix the flour using a whisk.
  3. Mix well to get a smooth batter of flowing consistency.
  4. Add cumin seeds, salt and grated coconut and mix well.
  5. Rest the batter for 15 minutes.
  6. Heat the griddle, apply oil to prevent the oratti from sticking.
  7. Pour the batter into the medium hot griddle using a spoon and spread to a round shape.
  8. When the first is cooked, flip and cook the other side as well.
  9. Serve hot.

 

4.Watermelon & Lemon Juice

watermelon and mint juice

watermelon and mint juice

Ingredients

  • Watermelon- 1 Kg
  • Lemon juice – 1 tbsp
  • Mint – 2 Tbsp
  • Honey – 1 Tbsp
  • Ice cubes

Directions

  1. In a blender, blend together watermelon and mint.
  2. You may add a tiny bit of water to ease blending, but not too much.
  3. Mix in lemon juice and honey.
  4. Serve chilled.

5. Mixed Fruits & Tender Coconut Salad with Jaggery

Mixed Fruit & Tender Coconut Salad

Mixed Fruit & Tender Coconut Salad

 

Ingredients

  • Tender coconut – 1 no
  • Pears – 2 medium, diced
  • Apple- 2 medium, diced
  • Banana- 2 , sliced
  • Grapes – 1/2 cup, halved
  • Jaggery – 2 Tbsp, grated

Directions

  1. Cut open the tender coconut, save the water and remove the flesh.
  2. Cut the flesh into smaller bite size pieces.
  3. Take the cut fruits in a bowl and add tender coconut.
  4. Add grated coconut and slowly mix in.
  5. Refrigerate and serve cold.

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Bone Appetite & Happy Cooking!

 

 

 

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